The Weekly Stripe – 04.06.21
This week’s links explore the relationship between food and technology - from the elementary distinction between raw and cooked, to the emerging science of Indian cooking, to molecular gastronomy and food in space.
Around 1.9 million years ago some major changes occurred in hominin biology. Compared with its ancestors, Homo erectus had very small teeth, a small body and a much larger brain. According to a controversial hypothesis put forward by primatologist Richard Wrangham, these changes were driven by cooked food.
A new book by Krish Ashok’s Masala Lab: The Science of Indian Cooking explodes the many myths of Indian cooking but also provides scientific explanations for how different cooking and preparation techniques work.
Is sous vide – cooking under vacuum – a French or American invention? It’s far from clear.
The Modernist Cuisine: The Art and Science of Cooking is a six-volume, 2,400-page manual on molecular gastronomy. One author is Nathan Myhrvold, who was the first chief technology officer at Microsoft and is chief executive officer and founder of Intellectual Ventures, an invention company.
A short, illustrated history of space food.